Pan Seared Salmon With Apple Cider Butter Saudce Recipes

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN SEARED SALMON II

Steps:

• In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
• In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
• In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

PAN SEARED SALMON WITH APPLE CIDER BUTTER SAUDCE

Steps:

• 1. For sauce; boil the apple cider with the cider vinegar in a small saucepan over high heat until most of the cider has evaporated and only a couple of tablespoons of syrupy essence remain. Add the cream to the boiled cider mixture, and when it is boiling rapidly, start adding the butter, a few bits at a time, whisking well after each addition. When all the butter is added, remove the pan from the burner and keep the sauce warm until serving time. 2. Use a pair of tweezers to remove any pin bones in the salmon. Mix the sugar, salt and pepper and rub the mixture over the surface of each piece of salmon. Allow the salmon to sit with this coating in the refrigerator for at least one hour or for as long as 3 hours. 3. Rinse the dry brine off the salmon and pat each portion dry with paper towels. Put 2 tbl of the oil in a large sauce pan over medium-high heat and cook the salmon, three or four pieces at a time, skin side-up in the oil until it forms a bronze crust and slips easily from the bottom of the pan, about 5 minutes. Transfer the salmon from the sauce pan to a baking sheet with a 1/2 inch lip. 4. When all the salmon pieces are "bronzed," they may be finished at once, held at room temperature for up to half an hour, or in the refrigerator for several hours. To finish the filets, preheat the oven to 450 and bake the salmon until it is sizzling on its skin and is just cooked through, about 5 minutes. 5. To serve, slip a spatula between the salmon filet and the skin, which should be stuck fast to the baking sheet. If some of the skin comes off the pan with the salmon, pull it gently from the filet. Serve the salmon, bronzed-side up with grilled or baked apples and warm apple cider butter sauce.

APPLE CIDER-GLAZED SALMON

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

CEDAR PLANK BRAIDED SALMON WITH APPLE BUTTER SAUCE

Steps:

• To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
• Fillet the salmon, removing all the bones.
• Remove the skin and pin bones.
• Oil the cedar planks and place the salmon on it.
• Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
• Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
• Keep the tail end intact.
• Where the fish is intact at tail end, strips will be narrower.
• Measure out half of the maple syrup and reserve.
• Combine remaining maple syrup with whiskey, or liqueur.
• Brush whiskey mixture all over salmon strips to generously coat.
• Season with salt and pepper.
• To braid: Mentally label the strips starting from the left as numbers 1 through 7.
• Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
• Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
• Now, start again, renumbering the strips from 1 through 7.
• Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
• Continue in this manner until you have braided the whole length of fish.
• Repeat braiding steps for second fillet.
• Pat the braided fish into one compact length.
• Either skewer the loose ends together or simply press together to keep in place.
• At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
• To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
• Season with salt and pepper.
• Preheat BBQ to medium heat, or oven to 350°F.
• To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
• Close lid (or cover salmon with foil roasting pan).
• Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
• Alternatively: Preheat oven to 350°F.
• To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
• Remove plank and salmon from heat.
• Dust salmon liberally with maple sugar.
• Salmon may be served hot or cold right from the plank.
• Garnish with fresh herbs if using.
• Serve with chilled Apple Butter Sauce.

SEARED SALMON WITH PAN SAUCE

Steps:

• Combine all marinade ingredients (not butter and oil) in a large dish and whisk. Place filets in the marinade, coating well and cover with plastic wrap. Marinate in the refrigerator overnight or for several hours.
• Heat up a large skillet over medium with the butter and oil. Once melted remove salmon filets form the marinade and place in the skillet, cut side down. Let cook for about 7 minutes. Flip the filets onto the skin side and cook another 5 minutes. Transfer the filets to a plate and with the heat still on, add the leftover marinade to the skillet. Turn the heat to high and let the sauce bubble and reduce, swishing it around occasionally in the pan. When it has thickened to your liking pour over the fish. Serve and enjoy.

SEARED SALMON WITH BALSAMIC SAUCE

Steps:

• Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.